Veggies & Dip

Veggies- Dip

Ingredients:   

1 bag of Carrots

½ big can of Olives (in the pantry) or 2 small cans

½ bottle Ranch in fridge

Prep:

4 bowls (veggies)

8 small bowls (dip)

napkins, plates, cups

Directions:

1. Wash vegetables.

2. Don’t cut carrots.

3. Separate veggies into large bowls for each table (put olives and carrots into the same bowl).

4. Pour ranch into 2 small bowls for each table (8 total).

5. Cover all with plastic wrap and place in refrigerator until ready to serve.